Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
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Publisher source
Preparation timeline
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Equipment
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Visual method guide
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Safety essentials
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About this recipe
Rod Zeitler’s Blue Ribbon Kosher Dill Pickles — Mrs. Wages is retained as a source-specific record.
Before you begin
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Altitude and processing schedule
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Rod Zeitler’s Blue Ribbon Kosher Dill Pickles — Mrs. Wages
Ingredients
- 10 lbs pickling cucumbers 4 inches long
- 3 1/3 cups white vinegar (5% acidity)
- 7 1/3 cup water
- 1 pouch Mrs. Wages® Kosher Dill Pickles Mix
- 4 garlic cloves sliced
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Wash cucumber and trim blossom ends; drain. Leave whole, cut into spears or slice. In a large stainless steel pot, combine Kosher Dill Mix, vinegar and water. Bring mixture just to boil over medium heat, stirring occasionally until mixture dissolves.
- Pack pickles into hot, sterilized pint jars leaving 1/2 inch headspace. Add one sliced clove of garlic per jar. Ladle pickling solution into each jar maintaining 1/2 inch headspace. Remove air bubbles. Wipe the rims with a clean damp cloth. Place hot lids and rings.
- Pickles were processed in a boiling water bath for 10 minutes. Pickles were processed in Johnson County, IA, altitude 660 ft on 7/17/11. Pickles canned in compliance with current USDA guidelines.
- Processing: As published by Mrs. Wages: "processed in a boiling water bath for 10 minutes" (boiling water bath canner) - 10 minutes.
Recipe Notes
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Frequently asked questions
Follow the safety classification and cited source.
Recipe context
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Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
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